Jurnal Teknologi Pangan最新文献

{"title":"KAJIAN PENAMBAHAN CRUDE BROMELIN DAN LAMA PERENDAMAN PADA PEMBUATAN NUGGET DAGING AYAM\u0000 PETELUR AFKIR","authors":"Ifwarisan Defri, J. Jariyah, Anin Nasichah","doi":"10.33005/jtp.v15i2.2943","DOIUrl":"https://doi.org/10.33005/jtp.v15i2.2943","url":null,"abstract":"This study aims to know the effect on the addition of crude bromelain enzyme concentration and soaking time on rejected layer chicken meat and to determine the best combination of the treatments to produce the best nugget product that can be liked by consumers. The experimental design used a factorial Completely Randomized Design (CRD) consisted of 2 factors, namely bromelain concentration (0.5%, 1%, 1.5%) and soaking time (15, 30, 45 minutes) with 3 repetition. Data analyzed statistically by Analysis of Varian (ANOVA), if there were a significant difference between the treatments, Data continued by Duncan’s New Multiple Range Test (DNMRT) at 5% significant level. Some observations for laying hens meat after soaking in crude bromelain were moisture content, fat content, protein content, tenderness/texture, Water Holding Capacity (WHC). Some observations for nuggets were tenderness/texture, yield, and sensory test rank. The best nugget product","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76640739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"FORMULASI PEMBUATAN TABLET EFFERVESCENT MENGGUNAKAN EKSTRAK KUNYIT DENGAN PENAMBAHAN VITAMIN\u0000 C","authors":"Diah Dwi Lestari, A. R. Affandi, E. Retnowati, Iffah Muflihati","doi":"10.33005/jtp.v15i2.2945","DOIUrl":"https://doi.org/10.33005/jtp.v15i2.2945","url":null,"abstract":"COVID-19 pandemic is still serious problem. Awareness is needed to maintain body' immunity. Turmeric is a type of rhizome that high antioxidant content that has potential to increase body immunity. Turmeric is commonly consumed form of herbal medicine, which can be converted into preparations in the effervescent tablets with more practical advantages. This study aims to examine the effect of adding concentration of turmeric extract and vitamin C to the antioxidant value, physical characteristics, and organoleptic. The experimental design used a factorial design with two factors, namely concentration of turmeric extract (30% and 40%) and concentration of vitamin C (5, 10, and 15%). The research stages include process of making extracts and then making effervescent tablets. The results showed that the antioxidant activity was expressed highest IC50 in the C15K40 sample with a value of 0.88. The uniformity of tablet weight has complied with Indonesian pharmacopoeial standards. The dissolution time of effervescent tablets of all treatments was significantly different with the fastest value of 190 seconds, the color test results showed that color was influenced by addition of turmeric extract. Organoleptic testing showed no significant difference, but overall the C10K30 sample was preferred by panelists.","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75514119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"APLIKASI BERBAGAI JENIS EDIBLE COATING TERHADAP SIFAT KIMIA DAN UJI ORGANOLEPTIK BUAH\u0000 BELIMBING (Averrhoa carambola L.)","authors":"Z. Balqis, Paranita Asnur, Ummu Kalsum, Inti Mulyo Arti","doi":"10.33005/jtp.v15i2.2944","DOIUrl":"https://doi.org/10.33005/jtp.v15i2.2944","url":null,"abstract":"Edible coating includes biodegradable packaging which is a new technology introduced in food processing that plays a role in obtaining products with a longer shelf life. The design used was a factorial completely randomized design (CRD), namely the first factor was edible coating material (C), consisting of 6% beeswax/beeswax (C1); 2% chitosan (C2); and 2.5% carrageenan + 2% glycerol (C3). The second factor is the level of starfruit maturity (M), from Index 3, namely green fruit and ripe fruit (M1); Index 4 is green yellow fruit and almost ripe fruit (M2). Each combination therapy as much as 4 times. The parameters measured were total dissolved solids, total titrated acid, and organoleptic tests (color, aroma, taste). The purpose of this study was to determine the effect of giving edible coating material on the chemical and organoleptic properties of star fruit. The provision of various edible coating materials on star fruit has a significant effect on the value of total dissolved solids, total titrated acid and organoleptic.","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"61 17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80343616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KARAKTERISTIK NORI ANALOG DARI SAYUR PAKIS DAN IKAN TERI DAN PENAMBAHAN GLISEROL","authors":"Ujik Uzlatus Sikha, Rosida Rosida, Luqman Agung Wicaksono","doi":"10.33005/jtp.v15i2.2946","DOIUrl":"https://doi.org/10.33005/jtp.v15i2.2946","url":null,"abstract":"Nori nori tiruan yang terbuat dari sayur-sayuran hijau yang memiliki sifat fisikokimia dan organoleptik hampir sama dengan nori yang terbuat dari rumput laut. Pada penelitian ini dilakukan pembuatan nori analog dari sayur pakis. Penambahan ikan teri bertujuan untuk meningkatkan kandungan protein dan kalsium nori analog. Sedangkan penambahan gliserol bertujuan untuk memperbaiki tekstur. Tujuan penelitian ini adalah untuk mengetahui kombinasi perlakuan terbaik dari proporsi sayur pakis : ikan teri dan konsentrasi gliserol terhadap karakteristik nori analog. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2 faktor yaitu proporsi sayur pakis : ikan teri (91,5:8,5 ; 95:5 ; 98,5:1,5) dan konsentrasi gliserol (5%; 7,5%; 10%) ABSTRACT Analogue nori is an artificial nori made from green vegetables which has almost the same physicochemical and organoleptic properties as nori made from seaweed. In this research, the analogue nori was made from fern vegetables. The addition of anchovy aims to increase the protein content and calcium nori analogue. While the addition of glycerol aims to improve the texture. The purpose of this study was to determine the best treatment combination of the proportion of fern vegetables: anchovies and glycerol concentration on the characteristics of analogue nori. This study used completely randomized design (CRD) with factorial pattern of 2 factors, namely the proportion of fern vegetable: anchovies (91.5:8.5 ; 95:5 ; 98.5:1.5) and the concentration of glycerol (5%; 7, 5%; 10%) with 2 replications. The data obtained were analyzed using analysis of varians and if there was a significant difference, continued with the DMRT test at the 5% level. The results showed that the best treatment was the proportion of fern vegetable:anchovies (95:5) and 5% glycerol concentration which produced analogue nori with 8.12% moisture content, 7.20% ash content, 18.72% protein content, fiber content 3.03%, 0.29% fat content, 14.84% antioxidant activity, 0.88 N tensile strength and 0.285 mm thickness; calcium content of 715.09 mg/kg and aw 0.435.","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80883591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AKTIVITAS ANTIOKSIDAN MINUMAN SERBUK KOMBUCHA DARI DAUN ASHITABA (Angelica keiskei), KERSEN\u0000 (Muntingia calabura), DAN KELOR (Moringa oleifera)","authors":"D. Rosida, Diska Lailatus Sofiyah, Andre Yusuf Trisna Putra","doi":"10.33005/jtp.v15i1.2726","DOIUrl":"https://doi.org/10.33005/jtp.v15i1.2726","url":null,"abstract":"Minuman serbuk merupakan jenis produk pangan yang mudah untuk disajikan atau dikonsumsi dalam waktu yang relatif singkat. Kombucha adalah produk minuman tradisional hasil fermentasi larutan teh dan gula dengan menggunakan starter kultur kombucha (Acetobacter xylinum dan Saccharomyces cereviseae serta beberapa jenis khamir lainnya) dan difermentasi selama 7-14 hari. Selama proses fermentasi, kombucha menghasilkan asam-asam organik seperti asam glukoronat, asetat, laktat, amino dan enzim lainnya. Kombucha memiliki manfaat sebagai antioksidan, antibakteri, dapat mendetoksifikasi dan memperbaiki liver karena mengandung asam glukoronat. Penggunaan daun ashitaba ( Angelica keiskei ), daun kersen ( Muntingia calabura ), dan daun kelor ( Moringa oleifera ), dapat menjadi diversifikasi produk kombucha karena mengandung antioksidan dan komponen bioaktif lainnya. Minuman kombucha akan lebih praktis jika dibuat menjadi bentuk serbuk dengan menggunakan maltodekstrin dan gum arab sebagai bahan pengisi. Penelitian ini bertujuan untuk menentukan jenis bahan baku daun kaya antioksidan serta proporsi maltodekstrin dan gum arab sehingga dihasilkan produk minuman serbuk dengan kualitas yang baik dan  dapat diterima oleh konsumen. Penelitian ini menggunakan rancangan acak lengkap pola faktorial dengan dua faktor. Faktor I adalah jenis bahan baku daun ashitaba, kersen dan kelor. Faktor II adalah proporsi bahan pengisi maltodekstrin dan gum arab (90:10), (75:25), (60:40). Data dianalisis menggunakan ANOVA taraf 5% dan Uji Duncan (DMRT) 5%. Berdasarkan hasil penelitian, perlakuan terbaik dari aktivitas antioksidannya adalah perlakuan menggunakan daun kersen dengan proporsi maltodekstrin dan gum arab (60:40). Perlakuan terbaik ini mempunyai kadar air 3,72%, kadar abu 0,33%, vitamin C 123,16 mg/100g, pH 4,02, total fenol 6,21 mgTAE/g, aktivitas antioksidan 44,13%, total asam 0,41%, total gula 12,57%, Total mikroba  4,35x105 cfu/ml, kelarutan 93,81% . Hasil uji organoleptik hedonik didapatkan nilai rasa 4,12 (suka), aroma 4,16 (suka), tekstur 3,4 (agak suka). Kata kunci : Kultur kombucha, daun ashitaba, daun kersen, daun kelor, antioksidan","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78273736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PROFIL PASTING DAN MUTU FISIK TEPUNG KACANG BAMBARA BOGOR BERDASARKAN WARNA KULIT ARI","authors":"S. Kurniawan, Tiana Fitrilia, A. Aminullah","doi":"10.33005/jtp.v15i1.2719","DOIUrl":"https://doi.org/10.33005/jtp.v15i1.2719","url":null,"abstract":"Kacang Bambara varietas Bogor merupakan tanaman lokal berasal dari Afrika yang memiliki variasi warna kulit dan dapat diolah menjadi tepung. Tujuan penelitian ini adalah mempelajari pengaruh warna kulit ari terhadap profil pasting dan mutu fisik tepung kacang Bambara Bogor serta potensi pemanfaatannya. Penelitian meliputi pembuatan tepung kacang Bambara Bogor dengan kulit ari berwarna putih, ungu muda, ungu tua, dan hitam. Rancangan penelitian menggunakan rancangan acak lengkap 1 faktor dengan dua ulangan. Analisis yang dilakukan meliputi profil pasting yang terdiri dari suhu pasting, viskositas puncak, waktu puncak, viskositas breakdown, dan setback viscosity. Analisis fisik meliputi rendemen, tingkat kecerahan, daya serap air dari tepung kacang Bambara Bogor. Hasil penelitian menunjukkan bahwa warna kulit ari yang semakin gelap mengakibatkan penurunan pada parameter suhu pasting, viskositas puncak, breakdown, dan setback viscosity, sedangkan waktu puncak cenderung meningkat. Selain itu, warna kulit ari yang semakin gelap menyebabkan tingkat kecerahan semakin meningkat, sedangkan rendemen dan daya serap air semakin menurun. Berdasarkan profil pasting dan daya serap air, tepung kacang Bambara Bogor cocok untuk cookies, produk rehidrasi, dan produk yang membutuhkan kestabilan pasta pada suhu rendah, seperti saos dan pudding. Kata kunci : Vigna subterranea (L.) Verdcourt, tepung kacang bogor, variasi warna epidermis, gelatinisasi, mutu fisik","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81663780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"PENGARUH KONSENTRASI PROPOLIS TERHADAP MUTU KIMIA, MIKROBIOLOGI DAN ORGANOLEPTIK YOGHURT","authors":"Nadia Rahmayani, N. Nazaruddin, Moegiratul Amaro","doi":"10.33005/jtp.v15i1.2743","DOIUrl":"https://doi.org/10.33005/jtp.v15i1.2743","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh kosentrasi propolis terhadap mutu  kimia, mikrobiologis, dan organoleptik yoghurt. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dengan Rancangan Acak Lengkap faktor tunggal yang terdiri atas (kosentrasi: 0%, 0,1%, 0,2%, 0,3%, 0,4%, dan 0,5%). Parameter yang diamati yaitu sifat kimia (kadar protein dan nilai total asam laktat)  sifat mikrobiologi (total BAL), dan sifat organoleptik (rasa, warna, dan aroma). Data hasil pengamatan dianalisis keragaman dengan taraf nyata 5% dengan menggunakan Co-Stat . Apabila terdapat beda nyata, dilakukan uji lanjut Beda Nyata Jujur (parameter organoleptik), sedangkan untuk paramater mikrobiologis dan sifat kimia dilakukan uji lanjut menggunakan polynomial orthogonal . Hasil penelitian menunjukkan konsentrasi propolis memberikan pengaruh yang berbeda nyata terhadap total BAL, Total Asam laktat, kadar protein, namun tidak berbeda nyata terhadap sifat organoleptik sifat organoleptik aroma (hedonik dan skoring), warna (hedonik dan skoring),  rasa (hedonik dan skoring) dari yoghurt . Yoghurt dengan penambahan propolis 0,5% merupakan perlakuan terbaik dengan BAL 1,5  x 10 8 CFU/g, Total asam laktat 1,44 %, Kadar protein  3,04%, warna, rasa, dan aroma diterima panelis. Kata Kunci : Antioksidan, Propolis, Yoghurt","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77932055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"MUTU KERUPUK LIMBAH INSANG IKAN KURISI (Nemipterus japonicus) DITINJAU DARI ANALISIS\u0000 PROKSIMAT","authors":"J. Jumiati, Sri Rahmaningsih, Achmad Sudianto","doi":"10.33005/jtp.v15i1.2715","DOIUrl":"https://doi.org/10.33005/jtp.v15i1.2715","url":null,"abstract":"Insang ikan belum banyak dimanfaatkan, biasanya terbuang. Insang dapat diolah sebagai bahan campuranpembuatan kerupuk. Penggunaan ikan kurisi disebabkan cukup banyak terdapat di pesisir utara Jawa, danharganya murah. Tujuan penelitian untuk mengetahui mutu kerupuk dari penambahan insang ikan kurisi danmembandingkan dengan mutu kerupuk dari daging ikan. Pengujian mutu berupa analisa proksimat meliputikadar protein, lemak, karbohidrat, air, dan abu. Metode experimental, analisa data menggunakan uji t, 2 macamperlakuan dan 15 ulangan. Penambahan insang dan daging ikan dalam pembuatan kerupuk diberikankonsentrasi yang sama 30%. Hasil penelitian menunjukkan terdapat perbedaan sangat nyata (P 0,05) sebesar 7,61% dan 7,42%. Kerupuk insang ikan dapat menjadi produkmakanan yang bergizi, dan memberi alternatif peluang usaha. Kata kunci : Insang, ikan kurisi, mutu kerupuk, proksimat","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80573868","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AKTIVITAS ANTIOKSIDAN IWEL DARI TEPUNG KETAN HITAM DAN UBI JALAR UNGU","authors":"Lalu Ahmad Syahrul Ayyumi, N. Nazaruddin, Siska Cicilia","doi":"10.33005/JTP.V15I1.2724","DOIUrl":"https://doi.org/10.33005/JTP.V15I1.2724","url":null,"abstract":"Tujuan dari penelitian ini adalah untuk mengetahui pengaruh proporsi tepung ketan hitam dan ubi jalar ungu (Ipomoea batatas L.) terhadap aktivitas antioksidan kue iwel. Rancangan percobaan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan faktor tunggal yaitu proporsi tepung ketan hitam dan ubi jalar ungu yang terdiri dari 6 perlakuan: L0 (100%:0%), L1 (90%:10%), L2 (80%:20%), L3 (70%:30%), L4 (60%:40%) dan L5 (50%:50%) dengan 3 kali ulangan. Parameter yang diuji adalah parameter kimia (aktivitas antioksidan, kadar air, kadar abu) dan parameter organoleptik (tekstur, warna, aroma, rasa). Data hasil pengamatan dianalisis dengan analisis keragaman pada taraf 5% menggunakan aplikasi Co-Stat, apabila terdapat beda nyata maka diuji lanjut dengan menggunakan Metode Ortogonal Polinomial (MOP) untuk parameter kimia dan diuji lanjut dengan uji Beda Nyata Jujur (BNJ) untuk organoleptik. Hasil penelitian menunjukkan bahwa proporsi tepung ketan hitam dan ubi jalar ungu berpengaruh nyata terhadap aktivitas antiosidan, kadar air, kadar abu, hedonik (tekstur dan rasa) dan skoring (testur, warna, rasa dan aroma), namun tidak berpengaruh nyata terhadap aroma dan warna secara hedonik. Perlakuan L3 dengan 70% tepung ketan hitam dan ubi jalar ungu 30% merupakan perlakuan terbaik dilihat dari  aktivitas antioksidan 69,91%; kadar air 27,3%; kadar abu 1,74% dan diterima oleh panelis. Kata kunci : aktivitas antioksidan, iwel, tepung ketan hitam, ubi jalar ungu","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"63 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80627577","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKES : KAJIAN PROPORSI TEPUNG TALAS\u0000 TERMODIFIKASI DAN TEPUNG KACANG TUNGGAK SERTA PENAMBAHAN NATRIUM BIKARBONAT","authors":"Ratna Yulistiani, Rosida Rosida, Imtinan Widhah Kumala","doi":"10.33005/jtp.v15i1.2717","DOIUrl":"https://doi.org/10.33005/jtp.v15i1.2717","url":null,"abstract":"Talas merupakan bahan potensial yang dapat diolah menjadi berbagai olahan makanan karena kandungan pati tinggi, salah satunya adalah  Flakes. Flakes merupakan makanan sarapan siap santap yang memiliki karakteristik fisik tipis, dengan tekstur renyah berongga. Penggunaan tepung talas termodifikasi pada produk flakes memiliki masalah terhadap tekstur, untuk mengatasi permasalahan dilakukan penambahan natrium bikarbonat. Penelitian ini bertujuan untuk menentukan kombinasi perlakuan terbaik antara proporsi  tepung talas termodifikasi : tepung kacang tunggak dan  penambahan natrium bikarbonat terhadap sifat fisikokimia dan organoleptik flakes. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial dengan dua faktor. Faktor I proporsi tepung talas termodifikasi : tepung kacang tunggak (50:50), (60:40), dan (70:30). Faktor II penambahan natrium bikarbonat (0,25%, 0,50%, 0,75%). Data dianalisis menggunakan ANOVA. Untuk mengetahui adanya perbedaan diantara perlakuan digunakan Duncan Multiple Range Tes (DMRT) pada α 5%. Berdasarkan hasil penelitian, perlakuan terbaik pada kombinasi perlakuan proporsi tepung talas termodifikasi : tepung kacang tunggak (60:40) dan penambahan natrium bikarbonat 0,50% yang menghasilkan produk flakes dengan nilai kadar air 2,876%, kadar abu 2,549%, kadar protein 13,928%, kadar lemak 1,419%, kadar karbohidrat 79,687%, kadar pati 61,830%, kadar amilosa 15,659%, kadar serat kasar 1,573%, daya rehidrasi 101,611%, daya patah 3,464 N. Uji organoleptik (warna, rasa, aroma dan kerenyahan) menunjukkan nilai rasa 5,88 (suka); warna 5,98 (suka); aroma 5,7 (suka); dan kerenyahan 6,24 (sangat suka). Kata kunci : Flakes, tepung talas, tepung kacang tunggak, natrium bikarbonat","PeriodicalId":33032,"journal":{"name":"Jurnal Teknologi Pangan","volume":"49 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76400907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}